{"id":780,"date":"2011-09-05T12:25:35","date_gmt":"2011-09-05T12:25:35","guid":{"rendered":"http:\/\/www.chickenfish.cc\/bio\/?p=780"},"modified":"2014-08-28T22:37:59","modified_gmt":"2014-08-28T22:37:59","slug":"mexican-flavours","status":"publish","type":"post","link":"https:\/\/www.chickenfish.cc\/bio\/mexican-flavours\/","title":{"rendered":"mexican flavours"},"content":{"rendered":"<p>A summary of some Mexican style food flavour plants that I&#8217;m growing &#8211; or trying to grow&#8230;<\/p>\n<p>Currently I&#8217;m trying to grow as wide a range as possible given the cold temperate climate where even growing tomatoes can sometime be a challenge due to the unpredictable conditions.<\/p>\n<p>Most of these plants have to be grown inside or in my glasshouse for about 4-6 months of the year during winter as the minimum temp just drops too far down to keep them actively growing.<\/p>\n<p>The core food items are:<\/p>\n<ul>\n<li>Maize &#8211; corn<\/li>\n<li>Beans &#8211; Black and Pinto mainly<\/li>\n<li>Squash &#8211; mainly light green white speckled courgette or zucchini looking<\/li>\n<li>Peppers &#8211;\u00a0Chilli &#8211; Chipotle is a dry cooked jalapeno chilli pepper<\/li>\n<li>Rice<\/li>\n<li>Tomatillo<\/li>\n<li>Tomato<\/li>\n<li>Origano<\/li>\n<li>Coriander &#8211; cilantro<\/li>\n<li>Eryngium<\/li>\n<li>Chayote\u00a0[or\u00a0Choko\u00a0in Australia]<\/li>\n<li>Epazote<\/li>\n<li>Huauzontle<\/li>\n<li>Cinnamon<\/li>\n<li>Cocoa &#8211; chocolate<\/li>\n<li>Garlic<\/li>\n<li>Onions<\/li>\n<li>Avocado &#8211; including toasted leaves<\/li>\n<li>Honey<\/li>\n<li>Vanilla<\/li>\n<\/ul>\n<p><strong>What I&#8217;m trying to grow<\/strong><\/p>\n<p>The photos are mainly of the seedlings or cuttings and simply to help identify them and seedling times.<\/p>\n<blockquote><p><strong>Update<\/strong>\u00a0&gt;&gt; There are\u00a0a large number of other foods I&#8217;m now growing at other warmer locations including a wide\u00a0range of chill peppers, tomatillos and tomatoes and additional seasoning type plants such as Coriander and Papalo etc.\u00a0and items like the various gourds and squashes.\u00a0There are still many more I would like to grow myself but climate does limit many options given that Mexico has such a wealth of very different regional cuisines and environments.<\/p><\/blockquote>\n<p><strong>Epazote<\/strong> \u00a0<em>Dysphania ambrosioides\u00a0<\/em>&#8211;\u00a0http:\/\/en.wikipedia.org\/wiki\/Epazote<\/p>\n<p>A very odd and distinctive taste sensation &#8211; has 2 parts to it like green coriander and mint with mustard overtones &#8211; then a dry followup on the palate a bit like kerosine but not unpleasant &#8211; somewhat similar to the hayshed characteristics that you get with a Pinot Noir wine or the kerosine flavour sometimes\u00a0in Rieslings. Supposedly poisonous eaten in large amounts. You only need a leave or two added to Black beans to impart flavour. The leaves are used for making tea.<\/p>\n<p>Previously known as\u00a0<em>Chenopodium ambrosioides<\/em><\/p>\n<p><a href=\"http:\/\/www.chickenfish.cc\/bio\/archives\/780\/img_0400\" rel=\"attachment wp-att-781\"><img loading=\"lazy\" decoding=\"async\" title=\"IMG_0400\" src=\"http:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/IMG_0400-300x300.png\" alt=\"\" width=\"300\" height=\"300\" \/><\/a><\/p>\n<p><strong>Eryngium &#8211; Coriander &#8211;\u00a0<\/strong> <em>Eryngium_foetidum\u00a0<\/em>&#8211; http:\/\/en.wikipedia.org\/wiki\/Eryngium_foetidum<\/p>\n<p><a href=\"http:\/\/www.chickenfish.cc\/bio\/archives\/780\/img_0402\" rel=\"attachment wp-att-783\"><img loading=\"lazy\" decoding=\"async\" title=\"IMG_0402\" src=\"http:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/IMG_0402-300x224.png\" alt=\"\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p><strong>Coriander &#8211; Cilantro<\/strong> &#8211; http:\/\/en.wikipedia.org\/wiki\/Coriander<\/p>\n<p><strong>Tomatillo<\/strong> <em>Physalis philadelphica<\/em>\u00a0&#8211;\u00a0http:\/\/en.wikipedia.org\/wiki\/Tomatillo<\/p>\n<p>Growing a largish purple and 2 green varieties.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" title=\"IMG_0424\" src=\"http:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/IMG_0424-223x300.png\" alt=\"\" width=\"223\" height=\"300\" \/>\u00a0<img loading=\"lazy\" decoding=\"async\" title=\"IMG_0423\" src=\"http:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/IMG_0423-223x300.png\" alt=\"\" width=\"223\" height=\"300\" \/><\/p>\n<p><strong>Tomato<\/strong> Solanum &#8211;\u00a0http:\/\/en.wikipedia.org\/wiki\/Tomato<\/p>\n<p><strong>Maize<\/strong> and <strong>Corn<\/strong> <em>Zea Mays<\/em> &#8211;\u00a0http:\/\/en.wikipedia.org\/wiki\/Maize<\/p>\n<p>Growing Gold, Black, Red and the strawberry one for popping &#8211; but not sure if it is relevant here.<\/p>\n<p><strong>Chayote<\/strong>\u00a0(or\u00a0<strong>Choko<\/strong> in Australia)\u00a0<em>Sechium Edule<\/em> &#8211;\u00a0http:\/\/en.wikipedia.org\/wiki\/Chayote<\/p>\n<p><strong>Chilli<\/strong> &#8211; Cayenne, Jalape\u00f1o, Serrano, Habenero<\/p>\n<p>More note to come on these&#8230; photos above taken on 13 August<\/p>\n<p><strong>Huauzontle<\/strong> &#8211; <em>Chenopodium nuttalliae<\/em> &#8211;\u00a0http:\/\/en.wikipedia.org\/wiki\/Huauzontle<\/p>\n<p>Related to Quinoa the flowers are mainly used instead of the seed &#8211; a lot like broccoli. The leaves need to be cooked for about a minute to remove the oxalates and saponins.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A summary of some Mexican style food flavour plants that I&#8217;m growing &#8211; or trying to grow&#8230; Currently I&#8217;m trying to grow as wide a range as possible given the cold temperate climate where even [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/IMG_0401.png","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2ccXI-cA","_links":{"self":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts\/780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/comments?post=780"}],"version-history":[{"count":42,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts\/780\/revisions"}],"predecessor-version":[{"id":2426,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts\/780\/revisions\/2426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/media\/782"}],"wp:attachment":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/media?parent=780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/categories?post=780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/tags?post=780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}